White Bean Soup

Some bean soups that I’ve tried are just sort of “BLAH” but not this one!  It has very little meat to help flavor it but the vegetable and herb combination seem to work great together here.  And brining the beans first produce a “perfect bean” for your pot.  The recipe calls for chicken broth which I do not keep on my pantry shelf and do not have unless I have boiled some myself with bones left over from a former meal.  Chicken bouillon cubes work great, are easy to keep and inexpensive to purchase for making chicken broth but watch how much salt you add if you are using these since they are full of sodium.   One cube to a cup of water for each cup of broth you decide to add will do the trick.  Do not be afraid to double the recipe if you have a big family, a big pot and a freezer.  It will make a quick, easy meal just by thawing and reheating when you need it on a busy weeknight.  Pop it in the crockpot for those nights when everyone comes in at different times or your husband works late.
Serves 8
-Salt and Pepper
-1 pound (2 1/2 cups) any small white bean (cannellini, great Northern or navy)
-6 slices bacon, cooked and chopped  (ham pieces would work too)
-1 lb. greens (spinach, Swiss chard, kale or collard greens)
1 onion
2 celery ribs, cut into 1/2 inch pieces
2 carrots, peeled and chopped
8 cloves garlic, minced
4 cups chicken broth (or more if you desire a thinner consistency or need to stretch the meal farther)
2 bay leaves
1 sprig fresh rosemary or shake in some dried rosemary
14.5 oz. can diced tomatoes
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*Dissolve 3 TBSP salt in 4 quarts cold water in large pot or container.  Add rinsed and sorted beans and soak in brine 8-24 hours.  Drain and rinse well.
*If adding bacon, use middle oven rack and cook bacon on a cookie sheet at a preheated 350 degree oven for about 15 minutes, turning bacon after the first 7-8 minutes.  My oven tends to run on the cool side and I like my bacon crispy… just keep your eye on the bacon.  Cook longer or shorter depending on your oven and how done you want your bacon to be.  Cool on a paper towel lined plate and add 1 TBSP of fat to your heated stock pot.  Put bacon in fridge until later.
*On medium heat saute onions, celery and carrots in bacon fat.  Cook and stir occasionally until vegies are tender.  Add garlic and cook lightly.  Garlic turns bitter with too much heat.  Stir in broth, 3 cups water, bay leaves, rosemary and soaked beans that have been drained and rinsed again.  Increase heat to high and bring soup to a boil.  Reduce heat, cover and simmer for about an hour or until beans are fork tender.  Stir in greens(frozen works fine), tomatoes and bacon.  Cook on stovetop until the soup is hot once again.   Discard bay leaves (and rosemary sprig if used) and season with salt and pepper to taste.    (Remember to add more chicken broth to your soup if you want to thin it).
Serve hot and enjoy with your favorite loaf of bread, dinner roll or biscuit and condiment of choice to round out your meal.  We like butter, apple butter or jam.
***Soup will taste even better the second day.